This easy Mediterranean baklava uses buttery fillo sheets rolled up with a lemony walnut filling and sweetened with syrup. It is easier and quicker to make than the traditional layered baklava, so if you're new to working with fillo pastry, this recipe is for you!

I think I was 40 when I finally challenged myself to make baklava, and this rolled version was easier than I'd anticipated. All these years, I was intimidated by fillo to find out it is not rocket science.
This rich, sweet pastry dessert is traditional to Bosnian cuisine and the rest of the Balkans, the Mediterranean, and The Middle East.
Why this recipe works:
- This rolled baklava takes less time to make, so you don't have to worry about the fillo sheets drying out before you're done.
- With just a few ingredients, you will get a delicious dessert that everyone loves!
- Baklava is a great dessert for any celebratory table and the perfect treat to gift or take to potlucks and parties.
- It is easy to make but tastes and looks like you've spent hours in the kitchen.
Ingredients:
- This Mediterranean baklava uses just a handful of simple ingredients:
- Fillo dough
- Walnuts
- Cream of wheat (bread crumbs or graham cracker crumbs)
- Butter
- Sugar
- Lemon
How long can baklava last?
Since baklava doesn't have perishable ingredients, it will keep fresh and crisp for up to two weeks at room temperature if stored in an airtight container. Refrigerated baklava will last longer but will become a bit chewy.
How to make it:
- Make the syrup - boil water, sugar, and lemon slices until syrupy. Let cool completely.
- Prepare the filling - chop the walnuts and mix with sugar, lemon zest, and milk.
- Make the fillo rolls - layer and butter two sheets of fillo dough pastry. Add the walnut mixture and roll up tightly. Bake until golden brown, pour with syrup, cool, slice, and enjoy!
Pro Tips / Recipe Notes:
- For fillo dough, we recommend this brand. If you're using fillo by a different brand, keep in mind that sheets are smaller, thinner, and more fragile. You might want to use three layers for each roll, and you might end up with more than four rolls to use up all the filling.
- You can roll up the fillo from either the short or long side, depending on the brand and size of the fillo sheets you're using. Your goal is to fit the rolls into your baking sheet.
- You might find your fillo sheets torn a little. Don't worry - rotate/flip the sheets when layering, so that no two tears are on the same spot.
- If you wish, add a teaspoon of cinnamon to the filling.
- You can also cut the baklava before baking. This will speed up the baking process.
- Never pour hot syrup over the hot baklava. Your baklava will turn into mush. Always use the syrup cooled down to room temperature to pour over the hot baklava.
Other baklava recipes you will love:
- Step By Step Baklava Recipe
- Baklava Ice Cream In Fillo Cups
- Nut-Free Raspberry Baklava
- Baklava Cheesecake
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Mediterranean Rolled Baklava with Walnuts
Ingredients
Syrup
- 3 cups sugar
- 3 cups water
- 1 lemon
Instructions
- In a medium saucepan, combine 3 cups sugar, lemon slices, and 3 cups water; bring to a boil. Reduce heat and simmer until sugar dissolves and the mixture is syrupy about 10-15 minutes. Set aside to cool.
- With a food processor, chop 2 cups of walnuts using short pulses until finely chopped. In a large bowl, combine the walnuts, 1 cup cream of wheat, 4 tablespoons sugar, and lemon zest. Add milk and stir until the mixture is slightly moist.
- Preheat the oven to 375 degrees Fahrenheit.
- Unroll the fillo dough. Trim the whole stack, if necessary, to fit the 13x9-inch pan. The easiest way to do this is with a pair of scissors. Cover phyllo sheets with a clean cloth to keep them from drying out as you work. If you work fast enough, you don't need to cover it.
- Place the rolls on an ungreased baking sheet and pour evenly with the remaining butter. Bake for 30-45 minutes.
- Oven temperature varies, so keep an eye on the baklava. It is done when it’s golden brown in color.
- Remove from the oven and turn the oven off! Pour cooled syrup immediately over baklava making sure you pour all over. Return to the oven for 5 more minutes.
- Remove from the oven and let baklava cool for a few hours or until the syrup is set in. Using a sharp knife or scissors, cut the rolls diagonally into bite-sized pieces. Enjoy!
Notes
- For fillo dough, we recommend this brand. If you're using fillo by a different brand, keep in mind that sheets are smaller, thinner, and thus more fragile. You might want to use three sheets for each roll and you might end up with more than 4 rolls in order to use up all the filling.
- You can roll up the fillo from either the short or long side, depending on the brand and size of fillo sheets you're using. Your goal is to fit the rolls into your baking sheet.
- Your fillo sheets might be torn a little. Don't worry - just rotate/flip the sheets when layering, so that no two tears are on the same spot.
- If you wish, add a teaspoon of cinnamon to the filling.
- You can also cut the baklava before baking. This will speed up the baking process.
- Never pour hot syrup over the hot baklava. Your baklava will turn into mush. Always use the syrup cooled down to room temperature to pour over the hot baklava.
Mother of 3 says
Perfect timing! My sons just tried baklava for the first time this week and my middle son wanted to try baking some.. I had no idea how to begin, never having made it myself. Pinned!
Jas says
That makes me happy! Hope your sons will enjoy baking it! Thanks for stopping in!
Ron says
Jas, I like the rolled concept. Also, yours looks to be not as oily as some of the Middle Eastern varieties I've tried and that's good. I wonder if you could make a nut free version using toasted sunflower seeds.
Jas says
Thank you, Ron! Yes, you could use pumpkin or sunflower seeds and even oatmeal (might not be as crunchy though).